Description
This delicious Persimmon Jam recipe transforms ripe Giant Fuyu persimmons into a smooth, sweet, and tangy preserve that’s perfect for spreading on toast, topping desserts, or adding to yogurt. With a balance of natural fruit sweetness and a hint of lemon juice, the jam is thickened using cornstarch for the ideal consistency. Ready in just 35 minutes, this homemade jam is easy to make and can be stored for weeks when sealed properly or enjoyed fresh within days refrigerated.
Ingredients
Scale
Jam Ingredients
- 6 large ripe persimmons, peeled (preferably Giant Fuyu variety)
- 1 cup sugar
- 1 lemon, juiced
- 2 tablespoons water
- 1 tablespoon cornstarch (plus additional if needed)
Instructions
- Choose Ripe Persimmons: Select 6 large, ripe persimmons, ideally Giant Fuyu for the best flavor and texture.
- Peel and Puree: Peel the persimmons, chop them into smaller pieces, and place them in a food processor. Pulse until the fruit forms a smooth purée.
- Boil with Sugar: Transfer the persimmon purée to a medium saucepan over medium-high heat. Add 1 cup of sugar and bring the mixture to a boil, stirring occasionally. Let it boil for about 15 minutes to allow the sugar to dissolve and flavors to meld.
- Mix Cornstarch Slurry: In a small bowl, combine 2 tablespoons of water with 1 tablespoon of cornstarch, mixing until fully dissolved to avoid lumps.
- Thicken Jam with Lemon: Slowly add the cornstarch slurry to the boiling persimmon mixture, then pour in the lemon juice. Reduce heat to medium-low and continue boiling and stirring occasionally for another 15 minutes until the jam thickens slightly.
- Adjust Thickness: If desired, prepare and add another batch of cornstarch dissolved in water to make the jam thicker. Avoid adding cornstarch directly, as this causes lumps.
- Cool the Jam: Remove the jam from heat and allow it to cool to room temperature.
- Jar and Store: Pour the cooled jam into sterilized jars. Seal the jars and store by either boiling the sealed jars for preservation or refrigerating the jam for immediate consumption within 7 to 10 days.
Notes
- Use Giant Fuyu persimmons for the best texture and flavor.
- Ensure persimmons are ripe for optimal sweetness.
- Do not add cornstarch directly to the jam—always dissolve it in water first to prevent lumps.
- Jam can be preserved by boiling sealed jars, or kept refrigerated for up to 10 days.
- If you prefer a thicker jam, add more cornstarch slurry gradually.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: American
Keywords: persimmon jam, homemade jam recipe, fruit preserves, Giant Fuyu persimmons, easy jam, stovetop jam
